Staphylococcus xylosus is a commensal species commonly found on the skin of mammals, but also currently used as starter culture for meat fermentation. Most strains of this species colonize by forming a biofilm on abiotic surfaces. We show here that the majority of S. xylosus strains also exhibit extensive colony spreading on the surface of soft agar media. This phenomenon seemed to be independent of biofilm-forming ability. It occurred in different culture media and was dependent on temperature. Formation of a giant S. xylosus colony did not involve a biosurfactant. Microscopic observation showed that the front of the giant colony comprised a single layer of spacing cells with more packed cells in the median area. Supplementation of the soft media with DNase I increased S. xylosus colony spreading, indicating that extracellular DNA may be involved in limiting the phenomenon. The ability of S. xylosus to spread on semi-solid surfaces may constitute an advantage for surface colonization.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.resmic.2008.02.003 | DOI Listing |
Beijing Da Xue Xue Bao Yi Xue Ban
February 2025
Department of Nephrology, Peking University People's Hospital, Beijing 100044, China.
Objective: Peritoneal dialysis(PD)-associated peritonitis is a common and major complication of PD and the most common cause of technical failure of PD. The presence of bacterial biofilm may be an important factor leading to refractory or recurrence of peritonitis. To investigate the formation and characteristics of bacterial biofilms on PD catheters after peritonitis-associated catheter removal.
View Article and Find Full Text PDFFood Res Int
February 2025
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China. Electronic address:
Lactiplantibacillus plantarum and Staphylococcus xylosus are common starters for fermented sausages. Several studies have demonstrated the impact of these two strains on the quality of fermented sausages. However, the mechanism underlying the effects of these two microorganisms on co-cultivation in sausages remains unclear.
View Article and Find Full Text PDFBiomed Rep
February 2025
Department of Medical Laboratory Sciences, Faculty of Allied Medical Sciences, Al-Balqa Applied University, Al-Salt 19117, Jordan.
Silver nanoparticles (AgNPs) are spherical particles with a number of specific and unique physical (such as surface plasmon resonance, high electrical conductivity and thermal stability) as well as chemical (including antimicrobial activity, catalytic efficiency and the ability to form conjugates with biomolecules) properties. These properties allow AgNPs to exhibit desired interactions with the biological system and make them prospective candidates for use in antibacterial and anticancer activities. AgNPs have a quenching capacity, which produces reactive oxygen species and disrupts cellular processes (such as reducing the function of the mitochondria, damaging the cell membrane, inhibiting DNA replication and altering protein synthesis).
View Article and Find Full Text PDFInt J Food Microbiol
February 2025
Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Dry-cured ham is a highly appreciated meat product. During the ripening, moulds grow on its surface such as Penicillium nordicum and Aspergillus westerdijkiae producers of ochratoxin A (OTA). This mycotoxin poses a risk to consumers that must be controlled.
View Article and Find Full Text PDFFoods
November 2024
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Türkiye.
The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control-spontaneous fermentation, GM77, GM92 or GM77 + GM92) and type of fat (beef fat-BF, sheep tail fat-STF and BF+STF) on the volatile compounds of sucuk (a Turkish dry fermented sausage). A total of 74 volatile compounds were identified, including groups of aliphatic hydrocarbons, aldehydes, ketones, alcohols, sulfide compounds, esters, aromatic hydrocarbons, nitrogenous compounds, acids and terpenes in sucuk. Slow ripening resulted in significant increases in the abundance of ethanol, acetic acid, ethyl acetate, acetoin and diacetyl.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!